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Carrot-Ginger Meatloaf Minis – Bright, Juicy, and Weeknight-Friendly

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground meat (turkey, chicken, beef, or a mix)
  • 1 cup finely grated carrots (about 2 medium)
  • 2 teaspoons fresh grated ginger (more if you love it)
  • 1 small onion, finely minced (or 1/2 cup)
  • 2 garlic cloves, minced
  • 1/2 cup breadcrumbs (panko or regular)
  • 1 large egg
  • 2 tablespoons milk (or broth)
  • 1 tablespoon soy sauce (or Worcestershire sauce)
  • 1 tablespoon ketchup
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground coriander (optional, nice with ginger)
  • 2 tablespoons chopped fresh parsley or cilantro (optional)
  • 3 tablespoons ketchup
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar or apple cider vinegar
  • 1/2 teaspoon soy sauce (optional, adds depth)
  • Pinch of chili flakes (optional)
  • Muffin tin (standard 12-cup) or a lined sheet pan
  • Mixing bowl
  • Grater for carrots and ginger

Method
 

  1. Preheat the oven. Set to 400°F (200°C). Lightly grease a muffin tin or line a sheet pan with parchment.
  2. Make the glaze. Stir together ketchup, honey, vinegar, soy sauce, and chili flakes in a small bowl. Set aside.
  3. Prep the aromatics. Grate the carrots and ginger, and finely mince the onion and garlic. The finer the cut, the more evenly they cook and blend.
  4. Mix the base. In a large bowl, combine ground meat, grated carrots, ginger, onion, garlic, breadcrumbs, egg, milk, soy sauce, ketchup, salt, pepper, and coriander. Add herbs if using.
  5. Don’t overmix. Use a fork or your hands to mix just until combined. Overmixing makes the minis dense.
  6. Portion the minis. Divide the mixture evenly among 10–12 muffin cups, or shape into 10–12 small ovals on a sheet pan. Press lightly to compact.
  7. Glaze the tops. Spoon or brush a little glaze over each mini. Reserve some to add near the end.
  8. Bake. Place on the middle rack and bake for 15 minutes. Rotate the pan and brush with more glaze.
  9. Finish baking. Bake another 7–10 minutes, until the centers read 165°F (74°C) for poultry or 160°F (71°C) for beef/pork, and the tops are shiny and caramelized.
  10. Rest and serve. Let them rest 5 minutes before removing from the pan. Serve with extra glaze if you have it.